Fish-flavored Crayfish
by Tail's Kitchen
Favorite
Difficulty
Easy
Time
30m
Serving
3
There are four major cuisines in China. Look at the map at a glance. The four regions are divided into the north, south, west and east. The tastes and cooking methods of each cuisine have their own merits, and the tastes of dishes cooked with the same ingredients are often very different, but if there are any ingredients that are surprisingly consistent across the country, it is none other than crayfish.
The crayfish is native to North America and imported from Japan in China. As soon as Pu enters China, it becomes "red" all over the country: one is its fire, the other is that the crayfish turns red after being cooked, and the third is its spicy and red stir-fry. method.
There are many different cooking methods for other ingredients. Almost all crayfish is so spicy, which is really puzzling. I did it three or two times before it came to my realization: the eating appearance of crayfish is indecent, and the meat of crayfish is firm but slightly rough, so it is difficult to be elegant, and enter the food stalls and cold cups. Crayfish, its spicy method is suitable for both cold and hot food, and a warm hug with frozen beer, which delights both diners and stall owners. So in China, fried chicken with beer is just a breeze, and spicy crayfish with beer is king.
The fish-flavored crayfish introduced today hopes to dominate the world with spiciness, and to make a dish that can satisfy the appetite of the non-spicy ones.
The crayfish is native to North America and imported from Japan in China. As soon as Pu enters China, it becomes "red" all over the country: one is its fire, the other is that the crayfish turns red after being cooked, and the third is its spicy and red stir-fry. method.
There are many different cooking methods for other ingredients. Almost all crayfish is so spicy, which is really puzzling. I did it three or two times before it came to my realization: the eating appearance of crayfish is indecent, and the meat of crayfish is firm but slightly rough, so it is difficult to be elegant, and enter the food stalls and cold cups. Crayfish, its spicy method is suitable for both cold and hot food, and a warm hug with frozen beer, which delights both diners and stall owners. So in China, fried chicken with beer is just a breeze, and spicy crayfish with beer is king.
The fish-flavored crayfish introduced today hopes to dominate the world with spiciness, and to make a dish that can satisfy the appetite of the non-spicy ones.
